Cook

**Roles & Responsibilities**

**Job Description & Requirements**

Looking for an experienced and qualified cook to manage Indian Food specialized in South Indian. This role will be responsible for South Indian. The role also coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.

**Job Duties**:
**1. **Responsible to cook South Indian, Tandoori, Prata food items and able to prepare Snacks and Sweets.

**2. **Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

**3. **Fully responsible for taste, quality and hygiene of the food produced.

**4. **Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they go for sales.

**5. **Must ensure assistant cooks follow the correct recipe methods of our restaurant

**6. **Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

**7. **Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

**8. **For emergency you must load/unload cooked foods to our kitchen area.

**9. **Fully responsible for the Hygiene system maintained at the kitchen.

**10. **Assist in menu planning.

**11. **Supervise and do Buffet settings to display.

**12. **Capable to supervise and cook for 300 persons at a time.

**13. **Weekly 6 days needs to work from Shop opening to Shop closing(4am to 10 am and 6 hours break then 4pm to 10pm. Saturday, Sunday and Public holidays need to work)

14. Control and minimize wastages.

**Requirements**:
1. Minimum Lower Secondary Education

2. Minimum 4 years culinary experience.

3. Able to cook South Indian, Tandoori(Prata) food items and able to prepare Snacks and Sweets. In absence of cooks/chefs able full-fill the food production operations

4. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all types of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rices, Prata, and etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

6. Sound Health in case emergencies to load/unload 25 to 30kgs containers of cooked foods from the kitchen.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Must have good knowledge and experience in display settings.

9. Capable lead the team to cook for 300 persons at a time..

10 **. **Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders from dormitories.

11.Weekly 6 days needs to work from Shop opening to Shop closing(4 am to 10 am and 6 hours break then start work 4pm to 10 pm. Saturday, Sunday and Public holidays need to work)

12. Able to work early mornings, nights, and weekends

13.Able to work in a fast-paced environment and dormitary.

14.Able to multitask, prioritize, and manage time efficiently

15. Ensure work environment and stations are clean and sanitized.